Cranberry Pumpkin Bread


For the Pumpkin Bread:

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Pinch of Salt
1/2 cup butter, at room temperature
1 cup brown sugar, packed
2 eggs
1 cup unsweetened pumpkin puree
1 teaspoon vanilla extract
Zest of 1 lemon
1/3 cup milk
1 cup Mariani Cranberries , coarsely chopped
1/3 cup hazelnuts

For the Cream Cheese Icing:
1/2 cup cream cheese, at room temperature
2 tablespoons lemon juice, freshly squeezed
3/4 cup powdered sugar


For the Pumpkin Bread:
1. Preheat oven to 350°F. Butter a 5 x 9-inch baking pan.
2. In one bowl, combine the dry ingredients and set aside.
3. In a second large bowl, cream the butter and brown sugar together until smooth. Add one egg at a time. Add the pumpkin puree, the vanilla extract and the lemon zest. Alternate adding the dry ingredients and the milk. Add the Mariani Cranberries and nuts and pour into the pan.
4. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes before removing from the pan.

For the Cream Cheese Icing:
1. In a bowl, beat all ingredients together until smooth. Spread over cooled bread.